SWK Yakiniku Bistro by Golucci Interior Architects
In the corner of a shopping center, silently stands a shell-mosaicked treasure box. The bright, rose shade of the premiere wagyu glimmers within, as if it is a great slice of wet-aged beef. A sharpened knife cuts through the beef, revealing a dazzling butcher, seemingly innocent but also filled with aggression.
The butcher’s main business is beef delivered straight from Australian and US ranches. A small wooden door sits beside the butcher, and as you enter, you enter a meat-lover’s heaven.
The butcher front is fresh and clear, while within the depths of the butcher situates a cozy and lively Japanese Yakiniku restaurant. On the other side of the butcher is a bar area. The space surprises customers attracted by the fragrance of the grilled beef.
At the end of 2019, a sudden virus swept the world. Today, due to the spread of COVID-19, it completely changed the way we live, and our dining ways are no exception. In 2020, many restaurants have implemented policies in response to the virus, such as setting a table limit and separating customers from each other. In the future, facing the epidemic will be a routine to our lives. Therefore, transforming restaurant spaces into virus-acceptable environments will become a major issue.
During the designing of the customer seating area, Golucci Interior took into account the safety measures of staying socially distant within the dining area. A round table was placed in the center of the customer area. The table connects to the ceiling, forming a loop, adding an aspect of surprise to the space. Metal mesh screens may be inserted between the guest areas to separate them into sections, as well as blocking the droplets of oil that may be splashed during the cooking. They can also be removed to be disinfected at any time, and the guest seats can be separated depending on customers. Once the epidemic improves, the screens can be removed, forming an open dining environment.
Golucci Interior used several design techniques to create a bar-like atmosphere. Each table has screens that brings a sense of security for customers, and the same concept is used for the bar area, which satisfies the safety requirements for dining during the epidemic.
The Yakiniku Master Group and Golucci Interior Architects have collaborated for many years. This time, SWJ Yakiniku ’s interior design as well as visual identification design was given to Golucci. SWJ Yakiniku’s VI was inspired by meat on a grill, which rebrands “Yakiniku Master” to “SWJ Yakiniku,” allowing them to focus their brand on the Yakiniku itself. Regardless of the spatial design, or the functionality of the restaurant, Golucci Interior has committed to creating a noticeable, high quality restaurant, in addition to adapting to the epidemic we are facing today.
Text provided by Golucci Interior Architects / Yang Yang
Photos credit: Lulu Xi